These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Featured Recipes

I used the Japanese Kuri squash which is a fiery red colour. It roasts well. You can use any drier variety of squash for this curry.

Shortbread Cookies

The best Scottish shortbread handed down through my family. Crumbly, sweet and buttery.

Shrimp and feta with orzo

This dish has a salty, savoury sauce with a little bit of a kick. If you don't want the spice of the jalapenos, leave it out, and finely diced onion can be used instead of the shallots.

Devilled Deep Fried Eggs

This is the one hors d’oeuvre that I keep being asked for time and time again. It’s crunchy, creamy, spicy and hits all the high spots.

Squash Soup with Wild Mushrooms

Mushrooms and squash have a real affinity and this soup proves it. I like to use oyster mushrooms, but chanterelles, which I found at the supermarket this week, provide the best flavour.

Apple pie with cheddar crust

The fifth taste, umami, has much to do with glutamate, an amino acid found in such foods as prosciutto, soy sauce and a number of cheeses. Umami can show up in your glass, too (fermentation is glutamate’s old friend).

Pork with White Beans and Bitter Greens

When this recipe originally ran in The Globe and Mail, I received a lovely note from reader Barbara Zuchowicz. This dish reminded her of a wonderful meal she had in Italy: "It brought back joyful memories of a trip to Italy my late husband, an exceptional cook, and I took a number of years ago.

August 15, 2018

Spiced Halibut

August 15, 2018/ Lucy Waverman

Halibut absorbs strong spicing well to remain moist and mouth-watering. There is no sauce with this. Serve a chutney on the side.

Ingredients

2 tablespoons vegetable oil
2 tablespoons medium Indian curry paste
1 teaspoon grated ginger
4 6-ounce (175 grams) pieces halibut
Salt to taste

Method

Stir together oil, curry paste and ginger in a bowl. Place halibut in a metal baking dish and brush the curry paste mixture over the fish. Let sit for 30 minutes.

Preheat oven to 450 F.

Season halibut with salt and roast for 10 to 15 minutes or until juices are clear. Serves 4.

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Spiced Halibut

Ingredients

Method